Portobello Bulgogi Korean Tacos

A vegan take on Korean street tacos, made with bulgogi marinated portobello mushrooms!

Mushrooms:
6 medium-large portobello mushroom caps, cleaned and sliced 1/2 inch thick
1/2 cup soy sauce
1/4 cup mirin
2 tablespoons dark sesame oil
3 scallions, thinly sliced
2 tablespoons raw sugar or coconut sugar
4 cloves garlic, minced
1 teaspoon gochugaru

Slaw:
1 bag of shredded cabbage
1 large carrot, shredded on the large grates of a cheese grater
2 scallions, thinly sliced

8 corn tortillas

View the full recipe at An Avocado A Day →